This recipe is for our “sweet & spicy” dry baby back ribs, a personal favorite of ours.
Step 1: Removed the membrane off the backside of the ribs (the membrane is nothing but a barrier that blocks the flavor of the rub and smoke from penetrating the meat).
Step 2: Get your smoker to a steady temperature of 250. You want a light wood smoke – nothing too heavy. You can use any wood you want, but we like cherry and apple woods.
Step 3: Apply a thin coat of yellow mustard to the meat and sprinkle on a good coating of dry rub (of course we use the best The BBQ Rub.) on both sides of the ribs… and place them straight on your smoker.
Step 4: Set your time and baste your ribs with a mop every 45 minutes – 1 hour.
– 16 oz Vegetable Oil
– 16 oz Cider Vinegar
– 32 oz water
– 1 cup of The BBQ Rub.
– 2 TBS Worcestershire
– 2 TBS Soy Sauce
And after each baste; sprinkle on more rub. This builds layers of flavor as the meat cooks.
Step 5: At the 2.5 hour mark, flip your ribs over to ensure both sides are basted and seasoned. I personally hate it when my ribs only have flavor on one side. At this point your ribs have absorbed as much “smoke” flavor as they can, so you want to stop adding any new wood to your fire… if not, you will get a bitter flavor on your BBQ.
Step 6: The total cook time is about 5 hours (you should be running your smoker at 250 degrees the entire time).
You know they are done when you pick the slab up and it wants to bend in the middle and almost wants to break in half – like the meat wants to start pulling away from the bone. This “bend and pull test” is how you know you have achieved perfect tenderness.
Once they are ready – you’ve got hot-off-the-smoker ribs that you can serve immediately. I just dust on one more light coating of The BBQ Rub and you can start eating these bad boys.